k8norris Recipe Reviews (Pg. 1) - Allrecipes.com (13152986)

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k8norris

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French Bread

Reviewed: Jun. 26, 2012
baked up great but could have used just a bit more flavour. I am thinking of adding either powdered milk or 1/2 milk 1/2 water, and perhaps adding a bit of butter.
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Strawberry Shortcake

Reviewed: May 11, 2010
Wonderful!! I followed the suggestions by others. 2 tsps of Bp, 1/4 c sugar and 1 tsp of vanilla. I wanted it to be a large shortcake like the pic, to instead of baking it in a pan I freeformed a large biscuit about 8 in and baked it on a silpat. It was wonderful, cut beautifully and was not dry or crumbly. i will definetly make this again. I also added vanilla to my whipping cream and sugar. I also dusted the top of the shortcake with red sanding sugar, this added a nice sweetness and crunch.
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Juicy Roasted Chicken

Reviewed: Jan. 7, 2010
Wonderful, easy and delicious!! Will be my go to chicken method!
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Gourmet Caramel Apples

Reviewed: Oct. 28, 2009
Wonderful, got rave reviews. I rolled in mini M&M's and mini colored chocolate chips, however these don't look very neat. Next time I am going to roll in skor bits or salted crushed peanuts.
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Sweet Dinner Rolls

Reviewed: Oct. 28, 2009
Didn't work out very well for me but it could be due to my own mistakes rather than the recipe. I don't usually have trouble with bread. It tasted good but wasn't fluffy enough for me.
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Egg Paint

Reviewed: Oct. 25, 2009
Wonderful! I copied the fall leaves and they turned out beautifully. I also added 2 or 3 drops of Maple Extract to flavor the wash slightly.
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Pumpkin Cheesecake II

Reviewed: Oct. 12, 2009
Not the best cheesecake I have ever made but could be due to my own mistakes. I used a dark springform pan and did not adjust the temp. I also did not do a bain marie but did put a bowl of water in the oven to keep moist. I also let it cool in the oven for 1 hour and then on the counter for 1 hour and then in the fridge. I got a few small cracks and the edges and crust seemed way over done. I like a smooth soft cheese cake and this was overcooked. But again, it could be due to my own mistakes. I made a different cheesecake today and adjusted the temp down 25 degrees to account for the dark non stick pan I was using. I also used a bain marie this time and the cake came out perfectly. Don't think I will make again but thought I would give advice for others. So, lesson learned. If using a dark non stick springform, line sides with parchment, lower temp 25 degrees, use a baine marie (wrap sides and bottom of springform with tin foil to ensure water doesn't seep into your pan) and cool in the oven for 1 hr. Hope this helps.
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Rolled Buttercream Fondant

Reviewed: Oct. 5, 2009
This recipe saved my weekend. I have started selling cakes and I had a fondant cake due for a baptism this sunday. I used the marshmallow fondant recipe which I always use but for some reason it wasn't working. I added shortning and kneaded but no luck. I quickly whipped up this recipe and it didn't require any chilling time (although I am sure that would have made it better). Even so, it rolled out beautifully, was very soft and stretchy and covered the cake 10 min after I made it. I was able to salvage the cake and decorate it in time for the baptism. Very good texture (a bit soft but again I think chilling that would have helped) and I loved loved loved the taste!! Very good.
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Naan

Reviewed: Sep. 27, 2009
Wonderful!! A hint of sweetness is perfectly paired with most spicy dishes. Everyone raved about these. They are also very light and soft. We ate these with Chicken Tikka Marsala and they were perfect!!
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Chicken Tikka Masala

Reviewed: Sep. 27, 2009
Absolutly amazing!!!! Love, love love it!
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Dumplings

Reviewed: Sep. 27, 2009
Lovely and light. I added a 1/2 tsp of garlic and 1/4 cup freshly grated parmesan cheese to these (in the dry ingredients) and also melted the butter and used room temp milk. The trick is not to over mix and never lift the lid. They were wonderful!!! I would definetly double or triple the recipe if serving more than 3 or 4 ppl.
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Quick and Almost-Professional Buttercream Icing

Reviewed: Sep. 25, 2009
Lovely recipe. Following others advice I tripled this recipe to ice a 3 layer chocolate cake. It was enough for a thin crumb coat and a nice top coat. I omited the vanilla and added 2 tbsps of Concentrated OJ. I also reduced the milk in order to compensate for the added liquids. This gave my icing a beautifully subtle orange flavor which complimented my chocolate cake wonderfully. Wonderful consistency. Heres a tip...if you don't have time to wait for your butter to soften, shred it with a cheese grater. This really speads up the softening process:)
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Apple Crumb Pie

Reviewed: Sep. 21, 2009
Great pie. I did make a few changes just to suit my family. My husband likes oatmeal in his crumb topping so I added 1/3 cup quick cooking oats and an extra 2 tbsp butter to compensate. Plus I added 1 tsp of vanilla to the crumb topping and 1 tsp to the filling. I omitted the nuts and raisins because I didn' have and I also doubled the cinnamon and nutmeg because I really enjoy the flavor. I also added a lattice top because my hubbing also really likes pastry, so by adding a lattice top it still allows the crumb topping to get crisp. After it came out of the oven I brushed the pastry with a watered down corn syrup and sprinkled with demarera sugar. It was very delicious and everyone loved it!
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The Best Rolled Sugar Cookies

Reviewed: Sep. 4, 2009
Perfect for cutouts and bouquet of cookies. This recipe works great. I didn't alter the ingredients but I had to bake for 9 1/2 min as I baked mine on a silpat and this sometimes increases my cookie baking time. Came out perfectly. Might alter flavor next time but really satisfied with the overall result.
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Sugar Cookie Icing

Reviewed: Sep. 4, 2009
Perfect icing. Depending on the humidity of your house you might or might not need to add more milk. I had to add about 1 tsp more and this produced the perfect consistency for piping and spreading using a spatula. Worked like a charm.
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Marzipan Candy

Reviewed: Sep. 4, 2009
Wonderful! I just made it for cake decorations for a birthday cake for my Dad and it turned out beautifully. I molded small marzipan oranges and they look soo cute. Plus, it tastes awesome. I never like marzipan when I was a kid but this recipe is delicious. I used a pastry blender to break up the almond paste and combine it with the sugar.
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Pizza Dough III

Reviewed: Sep. 4, 2009
Good recipe, not the best but I will for sure make the changes in another review and then I am sure it will be a 5 star.
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Angela's Awesome Enchiladas

Reviewed: Aug. 30, 2009
Wonderful!! I have never had enchiladas before and I wasn't sure what to expect. My family loved them. My husband said they were awesome. I followed others suggestions and poached the chicken whole in the taco seasoning, onion, water and garlic and then shredded. It was't too labor intensive done that way. I then reserved the poaching sauce and followed the recipe from there, omiting the addition of the water later on since I saved the poaching water and spice. I also added a can of black beans to the chicken just for added texture and flavor. They were wonderful. Thank you for a great recipe.
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Red Enchilada Sauce

Reviewed: Aug. 30, 2009
Nice sauce. It was very very spicy and I was worried that it would overwhelm the enchiladas but it was very nice. I added an extra 1/2 cup of tomoto sauce to tone down the heat and I also added Cilantro instead of parsley.
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Chocolate Covered Strawberries

Reviewed: Aug. 29, 2009
Very straight forward and worked perfectly. I melted the butter first and then added my chocolate (I used white chocolate). Then I removed it from the heat once it was mostly melted and stirred it until it was melted to the perfect consistency. Worked wonderfully.
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